15 Minute Meal Kit

Pork Umami Sliders with Garlic-Ginger Potatoes

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Cooked Diced Red Potatoes
  • Info
    1 tsp. White Miso Paste
  • 3 oz. Shredded Red Cabbage
  • 10 oz. Sliced Pork
  • Info
    2 oz. Teriyaki Glaze
  • Info
    0.84 oz. Mayonnaise
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
  • Info
    4 Brioche Slider Buns

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    890
  • Carbohydrates
    92g
  • Fat
    35g
  • Protein
    51g
  • Sodium
    1525mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Potatoes

    Place a medium non-stick pan over medium-high heat. Add 2 Tbsp. water and potatoes to hot pan. Cover, and cook until beginning to get tender, 2-3 minutes. Then stir occasionally until lightly browned, 3-5 minutes. Reduce heat to medium and add 2 Tbsp. water. Cover, and stir occasionally until potatoes are tender, 3-4 minutes. Uncover and cook until water has evaporated, 2-3 minutes. Stir in seasoning blend and ¼ tsp. salt until incorporated. Remove from burner. While potatoes cook, cook pork.

  2. 2

    Cook the Pork

    Spread sliced pork into a single layer and pat dry. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add sliced pork to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner and stir in teriyaki glaze. Remove pork to a plate and rest, 3 minutes. Wipe pan clean and reserve. While pork cooks, make sauce.

  3. 3

    Make the Miso-Mayonnaise

    Combine mayonnaise, miso paste, and 1 tsp. water in a mixing bowl. Set aside.

  4. 4

    Toast Buns and Finish Dish

    Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Place buns in hot pan, cut side down, and toast until lightly browned, 30-60 seconds. Remove from burner. Plate dish as pictured on front of card, spreading miso-mayonnaise on bottom bun and topping with pork, cabbage, and top bun. Bon appétit!

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